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Curried Parsnip Soup Recipe

“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.”
Julie Mathieson – Bristol, Tennessee

TOTAL TIME: Prep: 15 min. Cook: 35 min.YIELD:6 servings

Ingredients

1 large onion, chopped

1 large carrot, chopped

1 tablespoon butter

1 pound parsnips, peeled and chopped

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup fat-free milk

Directions

1.In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.

2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Yield: 6 servings.